Pat the chicken thighs dry with paper towels, then season both sides with salt.

Place the flour, beaten eggs, and panko breadcrumbs into 3 separate shallow bowls. Add the ranch seasoning, paprika, garlic powder, and black pepper to the flour, mix well.

Coat each chicken thigh in the seasoned flour, then the beaten eggs, and finally the panko breadcrumbs.

Heat oil in a medium-large pan over medium-high heat. Once hot, add the chicken in an even layer (work in batches if needed). Reduce heat to medium, and fry for 5-6 minutes per side, or until golden brown and the chicken is fully cooked through. Remove and set aside.

In a large bowl, combine all the dill pickle slaw ingredients and toss until well combined.

To assemble the sliders, spread about 1 tablespoon of ranch dressing on both the top and bottom buns. Place a crispy chicken thigh on the bottom bun, then drizzle generously with hot honey. Sprinkle with flaky salt if using store-bought hot honey. Top with a scoop of dill pickle slaw and finish with the top bun.

Serve immediately and enjoy!